You are going to love this Sugar-Free Dulce de Leche. I mean you are going to love it. Is it life changing? Well, kind of. Bottom line: this super easy recipe will convert your desserts from an ‘oh that’s good!’ to a ‘oh my god, that is so good, is there more?’ What’s more is that this Sugar-free Dulce de Leche is also completely keto, low-carb, and diabetes friendly. Exciting right?
This keto Dulce de Leche recipe happened quite by accident. It happened when I was actually making my keto sugar-free sweetened condensed milk but my mother called, and said, “well, I’m glad I finally reached you.” And while it only had been a couple of days, I couldn’t just say ‘Mom, I’m making some awesome keto sugar-free sweetened condensed milk right now can I call you back?” Moms come before baking so the next thing I know, 25 minutes turns into 45, 45 turns into an hour, and she was still talking.
But, the smell of the steeping condensed milk was amazing as it was caramelizing. So, yes, I was hearing all about how much walking she was doing now that both her knees are replaced. Deep Breath. And, how she sent a lovely weighted blanket to my lovely daughter. By the way, she did get a very nice thank you text from said daughter, whom mom says, is a such a nice girl. However, Mom doesn’t really get the whole weighted blanket thing but that is what she wanted… Am I boring you? Sorry, I’m busy stirring and listening.
You get what I’m saying? Yes, I’m sure you do. Because in between all this I was still stirring. And stirring. And stirring. After all, what was happening was an incredible Keto Dulce de Leche, all thanks to Mom. See, Mom’s know ALWAYS. In fact, this is how it’s traditionally done. The slow simmering of sweetened condensed milk to reduce it ever so patiently, is the essence of the Latin American specialty dulce de leche and why it’s so irresistibly good.
So, in between talk of knees and blankets with Mom, the lesson here is, if you reduce your sweetened condensed milk long enough, it will brown and caramel, turning into a stupendous Sugar-free Dulce de Leche. The texture also started to slowly change just like in candy making with those glorious bubbles and threads of caramelized sweetness. It was beyond exciting.
Eventually, after an hour and fifteen minutes I finally had to tell my mother I had to go. My stunning Keto Sugar-free Dulce de Leche was ready! Most importantly, I needed two hands to pour it from my pot into a container so it can cool.
Of course she asks, I thought you were making sweetened condensed milk? And I was. But these things happen for a reason. Thanks for calling Mom! As I poured it out I was blown away by its thick glorious texture.
After this first time making it, I learned a few tips about making it. This will help you when you try it yourself. As always, Allulose is very sensitive to browning so you do need to watch the heat so it doesn’t caramelize too quickly.
A slow caramel process is the best. It should be a light yellow, off white, then tan, and then start becoming brown. The darker the colour the more caramelized it has become. You want it to boil down to get shiny candy-like bubbles if you want it to become very thick and creamy.
Bear in mind this gets very hot. Don’t make it naked as it could burn you very badly. Also, this is also a reason to watch your heat so you only have a slow simmer not a rolling boil. If that liquid spits and it hits your skin, it will take the skin right off. Whoever said going keto wouldn’t be delicious and dangerous was wrong!
Using a wide bottom saucepan is a must for this recipe. That’s how it heats and reduces in that short period of time. Too much fluid height in the pot is a sure reason for the process to take forever and for it to always remain too runny. I don’t use a candy thermometer for this recipe, and instead, go by feel and look. Once it reaches the consistency I want, I stop.
It gets thicker as it cools, so I stop that consistency is about 30 to 40% less think than I would expect it to be when it’s cool.
I have stuck a candy thermometer when I’ve reached that happy point and it turns out it’s about 230 ºF (that’s the threading stage in candy making) as a thick application. If I was using it more as a sauce, I would not go that hot. As I said, this is really more of a consistency thing than it is a temperature thing like in candy making.
Once removed from heat, add the salt and vanilla. Use a good quality vanilla extract or a scraped vanilla bean so you can see the little pieces of vanilla in your dulce de leche. Then let it cool and enjoy!
You can use it in your coffee or cocoa, as a sauce, filling. I love using them in chocolates as little treats. Indeed, the possibilities are endless.
More to the point, I even have friends that get more allulose from me specifically to make more of this Sugar-free Dulce de Leche so they can add it to their coffee. I kid you not. Soon, I’ll be posting recipes that include this keto delight too. Hooray!
Hope you enjoy this recipe as much as I do,
Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.
Welcome! I'm Nikkey Elizabeth.
Two years ago, for health reasons, I was determined to make a Low Carb, High Fat, Keto diet work for me as a lifestyle, without the exercise in deprivation with constant calls to the fun police. Hi! My name is Nikkey Elizabeth and this is totally me, in my happy place doing one of my favourite things: hiking in the Cape Breton Highlands…